Fuelling the city’s fiery appetite since setting foot at Troika Sky Dining a decade ago, Fuego has made its long-awaited return with a refreshed space and menu in celebration of its 10th anniversary. Restaurateurs Christian Bauer and Eddie Chew have long been tastemakers in Kuala Lumpur’s culinary landscape, with a proven knack for creating more than just restaurants, and Fuego hasn’t lost an ounce of its eclectic edge.
The space now brims with Latin American panache, from the redesigned logo that recalls the colourful appeal of Mexican rótulos (vibrant, hand-drawn signs and lettering found on businesses in Mexico City) to the sculpted cacti, bespoke tiles, woven textiles, and sandstone walls—bringing the region’s landscapes, cultures, and textures to life at every turn. “Fuego has been part of the city’s tapestry for so long. It’s a place where locals and visitors come to when they want to celebrate, impress, or simply have a night of good food and drinks with a killer view of Kuala Lumpur,” Chew reflects. “So, when we conceptualised this refresh, it had to strike a fine balance between being new and being exciting, yet still retaining its original vibe and flavour.”
During a recent tasting session, I sampled several new additions to the menu. One that stands out is the scallop ceviche, prepared with orange leche de tigre, fennel pickles, and sea grapes. Despite its simplicity, it’s executed wonderfully, packed with freshness and just the right amount of citrusy kick. On the meat front, the grilled chicken thigh anticuchos deliver a classic Peruvian street food impression, marinated in yoghurt, huacatay spice, and chili flakes. The handmade corn arepas are equally tempting, stuffed with tender pulled beef, aji verde, tomato salsa, black beans, and fresh coriander.
Aside from these enticing options, many of Fuego’s signature crowd-pleasers are still on the menu. A personal highlight is the guacamole, made fresh to order—especially the pickled prawn variation with coriander, green chili, and lime. For corn lovers, the grilled corn on the cob (elote) is a treat that is best enjoyed in row-by-row nibbles, smothered in shaved pecorino, paprika, and jalapeño cream.
When it comes to the larger dishes, the lamb ribs are an absolute visual feast, paired with smoked paprika chimichurri and a hot sauce that packs a punch. A sweet finish is the cherry on top of a great meal, and the cinnamon-dusted churros, with dulce de leche crémeux and salted caramel espuma, offering a satisfying end to Fuego’s dining experience.
Fuego is located at Level 23A, Tower B of The Troika. For dining reservations, visit here.
Fuego
Photos courtesy of Troika Sky Dining
